Chettinad Egg Curry

INGREDIENTS

4 eggs (boiled)
2 large onions, finely chopped
2 tomatoes, chopped
2-3 green chilies, slit
1 tbsp ginger-garlic paste
1/2 tsp turmeric powder
1 tbsp red chili powder
1 tbsp coriander powder
1 tsp fennel seeds
1 tsp cumin seeds
1 tsp black peppercorns
2-3 dried red chilies
1/2 tsp garam masala powder
1/4 cup coconut milk (optional)
2 tbsp oil (preferably coconut oil)
Salt to taste
Fresh coriander leaves, chopped (for garnish)

Recipe

Step 1: Prepare the Boiled Eggs: - Start by boiling the eggs until hard. Peel them and set them aside.; - You can lightly score the eggs with a knife to allow the masala to seep in.
Step 2: Roast the Spices: - Dry roast fennel seeds, cumin seeds, black peppercorns, and dried red chilies in a pan until fragrant.; - Grind the roasted spices into a fine powder and set aside.
Step 3: Sauté the Onions and Tomatoes: - Heat oil in a pan and add chopped onions. Sauté the onions until they turn golden brown (5-7 minutes).; - Add the ginger-garlic paste and green chilies, then sauté for another 2-3 minutes until the raw smell disappears.; - Add the chopped tomatoes and cook until they soften and turn pulpy (around 5 minutes).
Step 4: Add the Spice Powders: - Add turmeric powder, red chili powder, coriander powder, and the ground spice mixture.; - Stir well and cook the masala until the oil starts separating from the mixture (5-6 minutes).
Step 5: Add the Coconut Milk (Optional): - If using coconut milk, add it at this point and simmer for 2-3 minutes until the curry thickens.; - This will give a creamy texture to the curry.
Step 6: Add the Eggs: - Add the boiled eggs to the curry and gently coat them with the masala.; - Let the eggs simmer in the gravy for 5-7 minutes, so they absorb the flavor.
Step 7: Garnish and Serve: - Once the eggs are well coated with the curry, remove from heat. Garnish with fresh coriander leaves.; - Serve this flavorful Chettinad Egg Curry with hot steamed rice, roti, or parotta for a traditional South Indian meal.